A delicious custard from South America that is very easy to prepare. It is a very rich, creamy custard that pairs well with tart seasonal fruit, such as Cara Cara oranges. The roasted almonds add a hearty crunch to round out this dessert.

For the custard:

Yield: About 8-10 servings prepared in 3 1/2”ramekins

1 ½ cup granulated sugar

½ cup water

4 eggs

21 oz (1 1/2 cans) sweetened condensed milk

1/4 tsp salt

1 1/2 tsp vanilla extract

1 cup shredded coconut

Directions:

To make the caramel, combine the sugar and water in a medium saucepan.

Cover with a lid and cook over medium-high heat, until the sugar is light amber and caramelized.

Once caramelized, carefully pour the hot caramel into each of the ramekins; about 2 Tbl of caramel into each one.

Place the ramekins in a roasting pan and set aside.

To make the custard, whisk together the sweetened condensed milk, eggs, salt, vanilla extract and coconut.

Pour the custard into the ramekins; distributing it evenly.

Fill the roasting pan with water going about 1/3 up the sides of the ramekins.

Cover the roasting pan with aluminum foil tightly and place in the center rack of the oven.

Bake the custards at 300 degrees F for about 45 minutes; or until puffed and middles are set.

Cool to room temperature.

Run a knife along the sides of the ramekin and gently tap the custard out.